1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 package (10 oz.) frozen corn, thawed
2 cans (15 oz. each) black beans, rinsed and drained
1 package (10 oz.) frozen leaf spinach, thawed and squeezed dry
flour tortillas (10-inch), could also use whole wheat tortillas
8 ounces pepper jack cheese, shredded
lite sour cream, for serving
In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes. Add corn, beans, and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spread cheese, then filling, then salsa in a line down the center of each tortilla.
Fold bottom of tortilla up, then each side to tightly roll burrito. Serve with sour cream.
***I was actually a little nervous to try this without any meat. AND I didn't think my girls would eat it either (because of the green). But we made them try the burritos and they both LOVED them! They were really good.